Sugar-free thumbprint cookies
I'm on a cookie-making spree. Maybe it's the holidays, but more than likely it's because I love cookies. Plain and simple. On a recent baking date with friends we made this easy recipe for Thumbprint cookies (we modified it a bit). The kids loved mixing the dough, sneaking little bits and stabbing their fingers to make room for the sweet jam.

1 cup almonds
1 cup rolled oats
1 cup whole spelt flour
1/2 cup canola oil
1/2 cup maple syrup
1/4 teaspoon salt
5 tablespoons fruit juice sweetened jam

Preheat oven to 350°F. Put almonds and oats in a food processor and pulse until coarsely ground. Transfer to a large bowl and add flour, oil, syrup and salt. Stir to combine well.

Roll walnut-sized balls of the dough in the palm of your hand to form each cookie, then arrange on two large baking sheets, spacing cookies 2 inches apart.

Press your thumb gently down into the centre of each cookie to make an indentation. Spoon a bit of jam to fit each indentation. NOTE: we ran out of jam so we added a cranberry and two dark chocolate chips to each cookie and that was just as tasty.

Bake cookies until golden brown and just firm around the edges, 15 to 20 minutes.


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